Saturday, 8 March 2014

Cinnamon Rolls

Assalamu alaikum wa rahmatullahi wa barakatuhu!In the Name of Allah, Most Gracious, Most MercifulI was supposed to be telling you about my homemade bread today but instead a little adventure that I took in my kitchen yesterday has taken over. Cinnamon Rolls have been my baking nemesis (other baking nemesis' include this, these and these) for a while now, and yesterday, I finally conquered them! I've tried this recipe before to make sure it was perfect, and it is! Alhamdulillah. Cinnamon Rolls are made with a yeast dough, and then filled with lots of butter, sugar and cinnamon. They're then rolled, cut, baked and drowned in a glaze.I can't even begin to tell you how delicious these are - they're out of this world. Bake them for your family and friends, and give them out as gifts - after all, nothing is better than a homemade gift. I hope you try these and you enjoy them as much as we did :)

Now, you can use the dough straight away. But it will be quite sticky so be sure to use lots of flour. Otherwise, I usually transfer it to large bowl.

Cover with cling film, and chill in the fridge for another hour or even overnight.

Heads up! I usually bake the Cinnamon Rolls in these foil pie dishes. They bake much better, are disposable and easy to hand out as gifts. But a baking tray would do the job too.

After the dough has chilled, remove it from the fridge.

Flour a large surface well.

Divide the dough into two. Place the first half on to the surface, and bring it together with flour, as needed - in case it's sticky, which it will be - don't panic!

Roll thinly into a large rectangle.

Measuring approx 30 x 10 inches. It doesn't have to be perfect :)

Pour plenty of Melted Butter over the dough, and brush until even.

Sprinkle liberally with plenty ofSugar.

And, I mean, liberally!

Do the same with plenty of Ground Cinnamon.

This is a Cinnamon Roll after all so we should be able to taste the cinnamon.

Drizzle with a little more melted butter.

Beginning from the side that is furthest from you, begin to roll the dough into a tight log.

Until you get something that looks like this!

Slice the log into approx 1/2 inch slices.

Place the rolls into the foil trays. Don't overcrowd them.

Do the exact same with the other half of the dough. Then, place the rolls to rise again in a warm place until they have doubled in size.

Preheat the oven to Gas Mark 5/375F/190C.

Once risen, bake in the preheated oven for 15-18 minutes until golden brown.

Whilst the rolls bake, make the Maple Glaze. Pour 1/2 cup of Milk into a jug.

Add 1/4 cup of Melted Butter.

3 teaspoons of Maple Syrup

And, 1/2 teaspoon of Salt.

Whisk together.

Then, whisk in enough Icing Sugar ..

.. to form a smooth, thick and pourable glaze.

As soon as the rolls have baked, remove from the oven.

And, try to bottle their amazing smell!

Drown them in the glaze! Allow them to sit on the counter for a few minutes.

Before you can't help but resist digging in!

These Cinnamon Rolls do get better with time but I don't think anyone can say no to them, especially when they're piping hot and gooey. Enjoy this recipe and give it a go! It really is very easy and so worth it. These are definitely going on the Eid table this year, inshallah!Full Written Recipe:

1.First,
make the dough. Heat the milk, oil and sugar in a large saucepan on a medium
heat. Allow it to come to just below a boil. Set aside and allow to cool until
it’s warm.

2.Sprinkle
the yeast onto the milk mixture, and let it sit for 1 minute. Then, add the 4
cups of flour. Stir until just combined.

3.Cover
with a clean tea towel, and put into a relatively warm place for 1 hour. I
usually put it in my oven. I put the oven on to the lowest heat for about 10
minutes before hand, and then switch it off. Then, I put in the dough to rise.

5.You can
use the dough straight away but to make it easier to work with, chill in the
fridge, covered, for another hour or even overnight. I usually transfer it to a
large bowl, as it’s easier to fit into the fridge.

6.When
it’s time to roll, take half the dough out of the bowl, and place onto a well floured
surface. Roll out into a large rectangle measuring approx 30x10 inches.

7.Pour
melted butter over the dough, and brush until it’s even – the more butter, the
better!

8.Sprinkle
generously with the sugar, and then the ground cinnamon. Finish by drizzling on
a little more melted butter.

9.Then,
starting furthest from you, begin to roll the dough towards you. Roll into a
tight log, and pinch the seams together. Place seam side down on the work
surface.

10.Cut into
approx ½ inch slices.

11.Take
a few foil pie trays, and brush with melted butter. You could also use normal
baking trays but the foil does help cook them better and saves on washing up.

12.Add the
rolls to the tins, and don’t overcrowd them because they are going to rise
again.

13.Repeat
the process with the remaining half of the dough.

14.Cover
the tins, and let them rise until the rolls have doubled in size. I put them back
into my switched off oven – it’s the warmest place in the house.

17.While
they bake, make the maple glaze. Place the milk, melted butter, maple syrup and
salt into a jug and whisk. Then, slowly, add enough icing sugar, whisking continuously,
until a smooth, thick, pourable glaze is made.

18.As soon
as the cinnamon rolls come out of the oven, pour on the glaze. Be very generous
with the glaze, and allow the cinnamon rolls to sit on the counter for a few
minutes before digging in. Enjoy!

ASSALAMU ALAIKUM + WELCOME!

I'm Faatimah and welcome to This Muslim Girl Bakes. Here you'll find step-by-step photo recipes for both sweet and savoury halal dishes. I love putting my halal spin on many different world cuisines. On this blog, you'll find plenty of recipes for busy weeknights, slow weekends and everything in between. There's also plenty of traditional Pakistani food as that is what I was brought up on - the kind your mother used to make but you were always too scared to try.. Read more..

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